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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is a chicken soup for when you are tired of the same old chicken soup! Ingredients:
1 (2 1/2-3 lb) whole chickens |
2 1/2 quarts chicken broth |
1 large carrot, chopped |
1 stalk celery, chopped |
1 stalk celery, chopped (including top) |
1 medium onion, chopped |
1/4 cup parsley, chopped |
2/3 cup barley |
6 large leeks |
1 large potato, peeled and coarsely grated |
1 cup light cream |
salt |
pepper |
Directions:
1. Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.
2. Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.
3. Remove chicken from broth and let cool; refrigerate broth.
4. When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.
5. When fat has solidified on broth, remove fat and discard.
6. Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
7. Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.
8. Add chicken and slowly pour in cream.
9. Heat through but do not boil. Salt and pepper to taste.
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